Summary

Ingredients

• 800 ml milk
• 2 packs pudding powder, vanilla
• 2 tablespoon sugar
• 150 grams sugar
• 100 g suar
• 200 g butter
• 175 g butter
• 275 g flour
• 300 grams flour
• 1 tablespoon flour
• 3 packs vanilla sugar
• salt
• 8 apples, sour
• 1 lemon (zest and juice)
• 9 egg (s)
• 0.5 ½ pack baking powder
• 3 packs poppy seed biscuits (250g each)

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Instructions

1. Mix 150 ml milk, pudding powder and 2 tablespoons sugar. Bring the rest of the milk to the boil. Stir in the pudding powder, simmer for about 1 minute while stirring. Let cool down, stirring often.
2. Melt 200 g butter over low heat. Mix 275 g flour, 150 g sugar, 1 vanilla sugar and a pinch of salt. Pour in the liquid butter and use the dough hook of the hand mixer to make sprinkles. Sprinkle 1 heaped tablespoon of flour on top, shake well and refrigerate.
3. Grease the drip pan (approx. 32 x 39 cm) and dust with flour. Peel, halve, core the apples, cut into thick wedges, drizzle with lemon juice.
4. Mix 175 g butter, 100 g sugar, 2 vanilla sugar, lemon zest and 1 pinch of salt until creamy. Mix in 3 eggs one at a time. Mix 300 g flour and baking powder, stir in briefly in portions. Spread the batter (it is very firm) on the drip pan. Place the apples on top like tiles.
5. Briefly stir the pudding. Stir in the poppy seed baking and 6 eggs. Spread on the apples, sprinkle with sprinkles.
6. Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 1 hour. Let cool down. The cake is also ideal for freezing!